Wilted Spinach Salad
Ingredients
| 1 lb baby spinach | ||
| 1 and 1/2 tsp vegetable oil | ||
| 1/2 lb bacon | ||
| 4 tbs red wine vinegar | ||
| 4 tbs water | ||
| 4 tsp confectioners sugar | ||
| 1 tsp dry mustard | ||
| 8 spring onions, thinly sliced | ||
| 6 radishes, thinly sliced | ||
| 2 hard boiled eggs, coarsely grated | ||
| kosher salt and black pepper to taste |
Directions:
- Remove any stalks from the spinach leaves and wash well. Dry in a salad spinner and place in a large bowl.
- Heat the oil in an frying pan and cook the bacon until crisp. Remove from the pan and drain on paper towels. Chop the bacon and set aside.
- Reserve the cooking fat in the pan.
- Combine the vinegar, water, sugar, mustard, salt and pepper in a bowl and stir until smooth and blended.
- Add the vinegar mixture to the fat in the frying pan and stir to mix.
- Bring the dressing to a boil over a medium heat, stirring constantly.
- Pour the hot dressing evenly over the spinach leaves, sprinkle the bacon, spring onions, radishes and eggs over, toss then serve.
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